Recipe: Tasty Pancit Canton (Chinese Egg Noodle Casserole)

Recipe: Tasty Pancit Canton (Chinese Egg Noodle Casserole) Delicious, fresh and tasty.

Pancit Canton (Chinese Egg Noodle Casserole). Tossed flour stick noodles with pork, sausage, shrimp, and a variety of vegetables. This Filipino noodle dish is delicious. AC – adding Chinese sausage will make the dish taste better.

Pancit Canton or "cantonese noodles" is the Filipino interpretation of Chinese noodles.

Egg noodles are ideal for cooking pancit canton.

If using fresh egg noodles, blanch in boiling water for five seconds, drain, dump in a bowl of iced water, let sit until cold then drain again.

You can cook Pancit Canton (Chinese Egg Noodle Casserole) using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Pancit Canton (Chinese Egg Noodle Casserole)

1. It’s 200 g of pancit canton.

2. It’s 250 g of chicken thigh fillet, slice similar to mushroom size.

3. It’s 1 cup of Shiitake mushrooms, sliced.

4. Prepare 1/4 cup of soy sauce.

5. It’s 2 tablespoons of brown sugar.

6. You need 4 tablespoons of rice vinegar (or half black vinegar, half pinoy white vinegar).

7. Prepare 1 1/2 cups of water.

8. Prepare 2 tablespoons of ginger, grated.

9. It’s 2 tablespoons of cornstarch with 1/4 cup cool water.

10. It’s 1/2 cup of frozen peas.

11. You need 1/2 cup of carrots, julienned.

12. It’s 1/2 cup of green bell pepper.

13. Prepare 1/2 cup of red bell pepper.

14. It’s 1/2 cup of water chestnut sliced.

15. Prepare 3 tablespoons of scallions.

16. It’s to taste of salt and pepper.

If using dried noodles, place in a colander and pour boiling water slowly over the noodles to soften them.

Pancit Canton or literally translated as "cantonese noodles" is the Filipino interpretation of Chinese stir-fried noodles.

This comfort food is wildly popular and is really easy and quick to make at home.

The secret is in getting good noodles and Chinese sausage (lap cheong), and if you can find a calamansi.

Pancit Canton (Chinese Egg Noodle Casserole) instructions

1. Preheat oven to 180°C..

2. Heat oil in the pan over medium-high heat. Add the chicken and mushrooms. Season with salt and cook until brown and tender. Set aside..

3. Immerse pancit canton in hot water for 1 to 2 minutes, drain and place in a 9 x 12 baking dish..

4. In a medium saucepan, heat oil over medium heat. Add soy sauce, brown sugar, rice vinegar, water and ginger and bring to a boil. In a separate bowl, whisk water and cornstarch together until dissolved. Add the cornstarch mixture to the saucepan and continue to whisk. Bring to a boil and allow sauce to thicken..

5. Optional: add chicken and mushroom to this mixture to steep it in flavor.

6. Add the cooked chicken and mushroom, peas, carrots, bell peppers and water chestnuts to the egg noodles. Once the sauce thickens, pour the sauce over the noodles and stir to combine..

7. Check the seasoning. Cover with foil. Bake for 15 to 20 minutes..

8. Note: After baking, better to let noodles absorb the sauce for another 30 minutes or so. Sprinkle with scallions on top and serve hot..

Pancit Canton is a Filipino stir-fried noodles made from wheat-flour egg noodles.

Such noodle is also known as flour sticks.

It is usually cooked with Filipino pancit canton is very similar to Chinese Lo Mein.

Same noodles, same prep, and even the seasoning.

Well, from the name itself you can guess.